*  Exported from  MasterCook  *

                        Bullard's Best Yet Chili

Recipe By     : Marvin Bullard
Serving Size  : 1    Preparation Time :0:00
Categories    : Posted

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  pound         pinto beans
  1      14 oz. can    canned stewed tomatoes
    3/4  pound         onion -- chopped
    1/2  pound         green bell pepper -- chopped
  1      tablespoon    salad oil
  2                    garlic clove
    1/4  cup           cilantro
    1/4  cup           butter
  1 1/4  pounds        venison -- get butcher to mix
                       beef and pork -- then "chili" grind
    1/2  pound         pork
    1/4  cup           chili powder -- (your favorite
                       -- kind)
  1      tablespoon    salt
  1      teaspoon      black pepper
  1      teaspoon      cumin seeds

Wash beans and soak overnight in water 2" above beans.  Cook in same
water until done; do not drain.  Add tomatoes and simmer for 5
minutes.

Saute green peppers in salad oil for 5 minutes.  Add onions and cook
until tender, stirring often.  Add garlic and cilantro.  Melt butter
in large skillet and saute meat for 15 minutes.

Add meat to onion mixture and stir in chili powder.  Cook 10 minutes.
Add this to beans and the spices.  Simmer covered for one hour; cook
uncovered for 30 minutes.   Place beer near chili pot and call me.

Note:

Marvin's original recipe called for 2 cans of Rotel tomatoes, but
that was really, really too hot.  Also, I replaced the parsley
originally called for in the recipe with cilantro and added an extra
garlic clove. Lean beef can be substituted for venison.

NOTES:
This is my brother-in-law, Marvin's recipe.   It was published in
Southern Living!

Lou Parris, Houston, The Great State of Texas

Busted by Christopher E. Eaves <[email protected]>


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